Pork with Sautéed Pears and Spinach

, from Issue #25, page 94. September, 2015
Photography Aaron McLean.
    Pork with Sautéed Pears and Spinach

    Serves: 4

    INGREDIENTS

    4 pork cutlets or steaks (we used free-range)
    2 firm but ripe pears, quartered
    sea salt and freshly ground pepper
    1 tablespoon olive oil
    knob of butter
    2 teaspoons finely chopped rosemary
    1 clove garlic, crushed
    2 teaspoons Dijon mustard
    1 cup chicken stock
    2 tablespoons cream, optional
    2 handfuls baby spinach leaves

    To cook
    butter
    ½ cup freshly grated parmesan cheese

    METHOD

    Season the pork with sea salt and freshly ground pepper.

    Heat the oil and butter in a sauté pan and cook the pork for 4 minutes each side or until just cooked. Cooking time will depend on the thickness of the meat. Transfer to a plate and loosely cover to keep warm.

    Stir the rosemary into the pan juices, add the pears and cook until golden and just tender. Add to the pork.

    Whisk the garlic, mustard, stock and cream into the pan. Boil until reduced by half. Add the spinach and turn to wilt. Season.

    To serve: Place 1 pork chop and two pear quarters on each plate and spoon over the sauce. Serve with a wedge of Kumara and Parmesan Gratin and Green Beans with Almonds, Parsley and Lemon on the side.

     

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